Good manufacturing practices of artisanal products in Northeastern Brazil
Journal Title: Food Research - Year 2017, Vol 1, Issue 4
Abstract
This review provides an overview of the importance of good manufacturing practices in the elaboration of artisanal products, aiming to generate a discussion about this subject. The elaboration of artisanal food has been gaining prominence in several countries of the world since these products carry the identity and culture of a place. The traditional and artisanal way of manufacturing provides the food with a variation in its characteristics, which makes it peculiar in comparison to its similar, pleasing the most diverse demands of consumers. In addition, they are considered healthier and natural foods. In the Northeast of Brazil, these products are highlighted by the significant commercialization, being sources of income generation for the region. Among the most prominent products are the coalho and butter types cheeses, bottled butter and carne de sol. Despite the economic and cultural importance of these products, the traditional way of manufacturing, without proper hygiene care, can be a limiting factor for the formal commercialization of these products. Therefore, adopting good manufacturing practices at artisanal food processing places may be the first step towards the production of higher quality products that meet the requirements of the legislation but retain their artisanal manufacturing characteristics.
Authors and Affiliations
J. M. S. de Medeiros, M. C. S. Campelo, J. B. A. da. Silva
Keywords
Related Articles
- EP ID EP289884
- DOI 10.26656/fr.2017.4.050
- Views 195
- Downloads 0
Improving meatball quality using different varieties of rice bran as natural antioxidant
Meatballs are very popular in every social class in many developing countries including Indonesia and are produced both under the cottage or commercial meat processing industries. Rice bran contains antioxidants and ther...
Indigenous technology of tapping, collecting and processing of coconut (Cocos Nucifera) sap and its quality in Blitar Regency, East Java, Indonesia
Coconut sugar is widely used in Indonesian and other Asian countries cuisine for centuries and also very popular as a natural sweetener in Indonesia, and nowadays it is also becoming popular as a sweetener in some develo...
Evaluation of using edible coating and ripening on Dangke, a traditional cheese of Indonesia
Dangke is a traditional soft cheese from Enrekang, South Sulawesi Indonesia which is produced through heat denaturation at 85°C and enzymatic coagulation using papaya latex. The quality, microstructure and storage life o...
Antioxidant activities of Rambutan (Nephelium lappaceum L) peel in vitro
Rambutan, Nephelium lappaceum L, peel due to consumption of fresh rambutan fruit is taken into account as waste, therefore the exploration of rambutan peel as a natural antioxidant is highly needed. The aim of this study...
Bacteriophages and their applications
Bacteriophages are ubiquitous in our world, mainly in the oceans, soil, the water and food we consume. They can be used efficiently in modern biotechnology, as well as alternatives to antibiotics for many antibiotic resi...